Soup is, of course, the perfect winter comfort food — but it can also be an elegant dish to celebrate the New Year. This soup will remind you of asparagus with Hollandaise sauce, combining the classic spring vegetable with white wine, two kinds of cream, chicken stock, garlic, lemon, and other favorite flavors. A final touch of spring is added by red onion. (Note that once the cream is added, the soup shouldn’t be reheated.) It comes to us from the Whitestone Country Inn in Kingston, TN, which not only hosts weddings but has its own chapel with room for 200 people.

Asparagus Soup

2015-01-30 18:35:01

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Ingredients

2 Pounds of Asparagus

1 Red Onion (Diced)

1 Shallot (Diced)

1-2 Cloves of Garlic (Minced)

3 Tablespoons of Butter

5 Cups of Chicken Stock

1-2 Cups of Heavy Cream

¼ Cup of White Wine

Zest and Juice of 1 Lemon

½ Cup of Sour Cream

• ¼ Teaspoon of Thyme

• Salt and Pepper

Instructions

Cut tips off asparagus and set aside for garnish. Then cut remaining asparagus into 1-inch segments.

In a saucepan melt 2 tablespoons of butter over medium low heat.

Add the onions, shallots, and thyme and sauté till tender.

Add the Asparagus and sauté for 15-20 minutes.

Add white wine to deglaze pan and let cook for 1 minute.

Add all 5 cups of chicken stock and bring to a boil.

Once boil is reached reduce heat to simmer and cover for 15-20 minutes or until asparagus is tender.

Pour soup into a food processor in 4 batches and blend until smooth. (Be careful!!)

Once all the soup is blended together return to the saucepan on medium to low heat.